How to Make Breakfast Sausage, Easy Breakfast Sausage

Ingredients

• 4 kg Ground Pork Shoulder (25% fat, fine ground for juicy sausage)
• 400 ml Water (Chilled, 10% of meat weight for each batch)
• 80 g Soy Protein Isolate (Binder that improves water retention)
• 38 g Salt (American style batch (19 g/kg))
• 2 g Black Pepper (American style batch (1 g/kg))
• 6 g White Pepper (3 g for American batch + 3 g for Canadian batch)
• 4 g Sage (American style batch (2 g/kg))
• 2 g Chili Flakes (American style batch (1 g/kg) – can substitute cayenne)
• 10 g Sugar (6 g for American batch, 4 g for Canadian batch)
• 2 g Thyme (American style batch (1 g/kg))
• 1 g Nutmeg (Canadian style batch (0.5 g/kg))
• 1 g Coriander (Canadian style batch (0.5 g/kg))
• 6 g Onion Powder (Canadian style batch (3 g/kg))
• 1 g Celery Powder (Canadian style batch (0.5 g/kg))
• 2 m Natural Hog Casings (29‑32 mm) (For Canadian style banger‑size links)
• 2 m Collagen Casings (29‑32 mm) (For American style links – clear, easy to handle)

Instructions

1. Measure and Prepare All Spices

   Using a digital scale, weigh each spice according to the per‑kilogram ratios for both the American and Canadian batches. Place them in separate small bowls.

   Time: PT10M

2. Divide Ground Pork

   Place the 4 kg of ground pork shoulder into a very large mixing bowl and split it into two equal 2 kg portions—one for each sausage style.

   Time: PT2M

3. Season the American Batch

   Add the American seasoning blend (salt, black pepper, white pepper, sage, chili flakes, sugar, thyme) to one 2 kg portion of pork. Mix briefly with clean hands.

   Time: PT5M

4. Add Water and Binder to American Batch

   Pour 200 ml of chilled water over the seasoned meat, then add 40 g of soy protein isolate. Mix vigorously until the mixture becomes sticky and clings to your gloves (protein extraction).

   Time: PT7M

5. Season the Canadian Batch

   To the second 2 kg portion, add the Canadian seasoning blend (salt, white pepper, sugar, nutmeg, coriander, onion powder, celery powder). Mix briefly.

   Time: PT5M

6. Add Water and Binder to Canadian Batch

   Add another 200 ml of chilled water and 40 g soy protein isolate to the Canadian mixture. Mix until sticky, just like the American batch.

   Time: PT7M

7. Soak Natural Hog Casings

   Place the natural hog casings in a bowl of warm water (about 40 °C) for 30 minutes, then rinse under running water to remove excess salt.

   Time: PT30M

   Temperature: 40°C

8. Set Up Sausage Stuffer for Collagen Casings

   Attach the small‑diameter horn to the stuffer, thread a length of collagen casing onto the horn, and clamp the stuffer securely with a C‑clamp.

   Time: PT5M

9. Stuff American Batch into Collagen Casings

   Feed the American sausage mixture into the stuffer, using high speed until the meat reaches the horn, then switch to low speed to push it out gently. Pinch the casing every 4‑5 inches to form links, avoiding air pockets.

   Time: PT10M

10. Form Breakfast Patties (Optional)

    Place portions of the remaining American mixture (about 100 g each) between two sheets of parchment and press with a burger press to form uniform patties.

    Time: PT5M

11. Set Up Stuffer for Natural Casings

    Swap to the larger horn suitable for 29‑32 mm natural hog casings, thread the soaked casing, and clamp the stuffer.

    Time: PT5M

12. Stuff Canadian Batch into Natural Casings

    Load the Canadian mixture into the stuffer and extrude, using the same pinch‑and‑twist technique to create links of 4‑5 inches.

    Time: PT10M

13. Trim and Portion Links

    Using a sharp knife, cut each link to the desired 4‑5 inch length and trim off the excess casing at the ends for a clean appearance.

    Time: PT5M

14. Package and Freeze

    Place the finished links and patties into vacuum‑seal bags or freezer zip‑lock bags, remove as much air as possible, and freeze for at least 2 hours before storage.

    Time: PT5M

15. Clean Up

    Wash all bowls, the sausage stuffer, knives, and any other utensils used. Dry and store equipment.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

2 g

Fat

20 g

Fiber

0 g

Ingredient Substitutions

• Instead of Ground Pork Shoulder: Ground pork picnic, Ground pork and beef blend
• Instead of Water: Ice water
• Instead of Soy Protein Isolate: Non‑fat dry milk powder, Bread crumbs
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of White Pepper: Black pepper
• Instead of Sage: Fresh sage, finely chopped
• Instead of Chili Flakes: Cayenne pepper
• Instead of Sugar: Honey (adjust water accordingly)
• Instead of Thyme: Dried oregano
• Instead of Nutmeg: Mace
• Instead of Coriander: Ground cumin (smaller amount)
• Instead of Onion Powder: Dehydrated minced onion
• Instead of Celery Powder: Celery seed (ground finer)
• Instead of Natural Hog Casings (29‑32 mm): Collagen casings (same diameter)
• Instead of Collagen Casings (29‑32 mm): Natural hog casings

Equipment Needed

• Large Mixing Bowl
• Digital Kitchen Scale (gram scale)
• Sausage Stuffer with Horns
• Burger Press (optional)
• Gloves (food‑grade)
• Sharp Knife
• Vacuum Sealer (optional)
• Freezer
• Water Bath (large bowl)
• C‑Clamp (for stuffer) (optional)
• Measuring Spoons
• Cleaning Brush (optional)

Critical Steps — Do Not Skip

• Mix each meat batch until the mixture becomes sticky (protein extraction).
• Add exactly 10% water by weight to each batch; too much water will affect texture.
• Stuff the casings without creating air pockets; tap the stuffer if resistance occurs.
• Pinch the casing at regular intervals to form uniform links without breaking.

Chef Tips from the Video

• For extra flavor, toast the sage and chili flakes briefly in a dry pan before adding to the meat.
• A splash of maple syrup (45 ml per kilogram) adds a subtle sweetness perfect for the Canadian style.
• If you like a coarser texture, mix in a small portion of coarsely ground pork before the final fine grind.

Troubleshooting

Storage

Refrigerator: Store in airtight container for 3‑5 days.

Freezer: Freeze in vacuum‑sealed bags for up to 3 months.

Room temperature: Do not store at room temperature; raw sausage is perishable.

Make-Ahead Tips

• Test a small patty in a skillet before stuffing to confirm seasoning level.
• Sausages can be cooked from frozen; just add a few extra minutes to the cooking time.
• If you plan to add maple syrup or dried fruit, incorporate them after the initial mixing to keep the water ratio balanced.

Frequently Asked Questions